The Democratic press. [volume] (Ravenna, O. [Ohio]) 1868-1901, 1887-08-18
How to Clear or the Dinner Table.

1t is to be hoped that the family
have formed a praiseworthy habit OF
leaving the dining-room after dinner,
instead OF lingering to tell you the rest
of that story, to talk over the last bit
of gossip. to ask advice about thatanew
dress or to tell you how finely the new
horse trotted, etc., all very good items
in their place, but that place emphati-
cally not while you are anxious to get
the rest of the dinner work done. You,
in the mean time, fearing to boldly
leave them while you go from pantry
to cellar, from kitchen to shed, linger
about, putting away a few stray arti-
cles, losing the thread of their CONVEX
sationsWhich You are inwardly wish
ing would keep until in the quiet of
dish washing, if no later. you can hear
and answer intelligibly.
First, then, we will suppose you are
alone and intent only ON how few steps
your poor tired feet must take until
you can mount your high stool for the
dish washing. Before you remove q
dish put every chair back against the
wall, to give yourself room and not
have to reach over them or stumble
against them. Now gather up all the
dishes that have not been used, q cup
and saucer, perhaps, that was put ON
for Jennie, who didn't care for tea,
thank you;" plate, knife and fork for
the one whose head was aching 50
''she couldn't come down" Take all
these at once and carry to the closet,
putting each in its respective place.
Then step into the pantry and take,
in large waiter (oI the very biggest
dripping pan will do in default Of q
waiter), the food that was left in the
pantry when served. These will prob
ably be the remains of the pudding, an
extra piece of pie, little more milk,
etc. Bring them to the dining-room
and set the waiter upon the side table
while you take from the dining table
all the food which goes to the cellar,
depositing with the rest which you
brought from the pantry in your wait
er. Carry it down at once and put
every article in its proper place.
Now place upon the side table the
napkins, table mats, tea tray, castors,
ETC., and then begin on the real work
the getting the dishes ready to wash
Begin by taking off all the silver
knives, forks and spoons and LAYING
them in the side of the waiter. Then.
commencing with the largest plates,
Win d buiH OlO o1CCl hul1Os VI WuAt l.
have found to be a better article, a
druggists spatula or large sized pal
ette knife kept for the purpose. scrapa
| carefully every particle from them into
| the largest sized vegetable dish YOU
have used at the table. After piling
these plates together, do the same with
the dessert plates, saucers, preserve
dishes and Individual buffers and place
them in the waiter. When you come
to the cups, rinse the settings of tea
or coffee with little hot water into
the slop bowl. These all being dis
posed upon the waiter, are in readi-
ness for the dishpan. Carry the refuse
out and dispose of it Immediately;
burning is the best method / know of,
and if you leave all the drafts of the
stove open they will burn quickly and
leave no bad odor.
Now if you leave your table set, you
have only to change the cloth after
having used the crumb brush and put
I in their places the articles you pre-
viously removed to the side table. IL
you reset your table at each meal, you
| will have carried those articles to the
closet instead of leaving them.
With your broom remove the crumbs
from the floor. set the chairs up to the
| table again, darken the windows and,
shutting up your dining-room, betake
yourself to the comfort of washing
well sorted, well scraped and well
rinsed dishes.-Jessie Merrill Nas0H fss
Good Housekeeping.